In the Yucatán Peninsula, cilantro is made into a wonderfully bright green soup, Crema de Cilantro or Cream of Coriander Soup. Bearing in mind the huge quantities of the herb which go into it, the flavour is surprisingly delicate, although it strengthens if kept for a couple of days.

A speciality of the state of Campeche on the Yucatán Peninsula, Pollo Alcaparrado or Chicken with Capers is very post-Hispanic in that it features ingredients like raisins, capers and olives let alone chicken, all of which arrived after the Spanish Conquest.

The “tree chilli” is smooth-skinned, thin and pointed, often slightly curved, green when young and gradually turning from orange to scarlet as it meanders towards its prime. Barely three or four centimetres long, its stem is hard and woody but its relationship to a tree is non-existent.

From the verb adobar, meaning to marinate, pickle, cure or even stew, the Mexican adobo acts primarily as a medium for incorporating flavour and starts off as a chilli and spice paste sharpened with vinegar or lime juice. It comes in just two colours, red and green.

In many Mexican households, Epiphany is almost more important than Christmas and the chosen day to exchange gifts. Hot chocolate and churros are served for breakfast, and tamales, that quintessentially historical Mexican dish, take pride of place on the table.